BREAST OF CHICKEN ON RICE COOKS.COM
1 can cream of mushroom soup
1 can milk
3/4 c. uncooked rice
1 can mushrooms
1 env. dry onion soup mix
2 chicken breasts, split in half
Heat oven to 350 degrees. Mix soup with milk. Mix 1/2 soup mixture with rice, mushrooms, and 1/2 dry soup mix. Pour into baking dish. Place chicken breast on top. Pour rest of soup mix over chicken. Sprinkle with remaining dry soup mix. Cover and bake 1 hour. Uncover and bake 15 more minutes
CHICKEN BREASTS SUPREME COOKS.COM
1 (3 oz.) pkg. chipped beef
Salt & pepper
4 whole chicken breasts, split & boned, remove skin
8 slices bacon
2 cans cream of mushroom soup
1 c. sour cream
Fresh mushrooms, sliced
Grease a 9 x 13 inch pan. Line bottom with broken pieces of chipped beef. Lightly salt and pepper chicken breasts. Wrap each breast with a slice of bacon and secure with toothpick. Mix together other ingredients and pour over breasts. Bake uncovered 3 hours at 300 degrees. Sprinkle with mushrooms 15 minutes before end of baking time. Serves 6 to 8.
CREAMY CHICKEN BREASTS COOKS.COM
4 chicken breasts, skinned, boned and split
8 slices Swiss cheese
1 can cream of chicken soup
1 1/2 c. Pepperidge Farm herb stuffing
1/2 c. melted butter
1/4 c. water
Arrange chicken in shallow ungreased pan. Place 2 slices of cheese on each breast. Stir soup and water together. Pour over chicken. Sprinkle with stuffing and drizzle with melted butter. Bake at 350 degrees for 1 hour. You can increase chicken breasts and cheese slices if desired.
CHICKEN BREASTS COOKS.COM
1/4 c. flour
1/4 tsp. paprika
2 skinless, boneless chicken breasts, split
2 beaten eggs
2 c. raisin bran cereal or Special K cereal, crushed to 1 c.
Coat 9" microwave safe baking dish with no-stick cooking spray. In a shallow bowl, combine flour and paprika; add salt and pepper to taste. Dip each chicken breast half into flour mixture, then eggs, then into cereal, coating each side well. Place into prepared pan. Cover pan with wax paper and microwave on high for 7 to 8 minutes. Remove wax paper and microwave on high 1 additional minute.
CRISPY OVEN-FRIED CHICKEN BREASTS COOKS.COM
2 lg. chicken breasts (split)
1 1/2 c. cornflakes, crumbled
1/4 tsp. garlic powder
1/4 tsp. paprika
2 eggs, beaten
1/2 c. cooking oil
Preheat oven to 350 degrees. Combine cornflake crumbs with garlic powder and paprika. Dip the breast pieces in the egg and then roll them in the seasoned cornflake crumbs. Line a shallow baking dish with aluminum foil and place the chicken breasts on foil and bake for 10 minutes. Meanwhile, heat the oil in a frying pan. When very hot, drizzle the oil over chicken. Bake uncovered for about 1 hour. Serves 4
CROCK POT CHICKEN BREASTS COOKS.COM
3 lg. boneless, skinless chicken breasts, split
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) can mushrooms
3/4 c. chicken broth
Salt and pepper
Layer chicken breasts in bottom of pot. Salt and pepper to taste. Mix soup and broth. Pour over chicken. Drain mushrooms and put on top. Cook on low 7 to 9 hours. Stir before serving. Serve over rice or noodles. Serves 2.
Chicken Divine
2 skinless chicken breasts, split
3 Tbsp. margarine, divided
1 Pkg. frozen broccoli spears
1 can broccoli cheese soup
1/3 can milk
2 Tbsp. fine bread crumbs
Over medium heat, slightly brown split chicken breasts in 2 Tbsp melted margarine. Place on thawed broccoli spears in a square-baking dish. Mix soup with milk; drizzle over browned chicken. Sprinkle top with breadcrumbs mixed with 1 Tbsp melted margarine. Bake at 400 degrees for 15 to 20 minutes.
Chicken Breast and Mushrooms -Maureen Bligh
A taste sensation with little effort. Your family will enjoy it with either pasta or rice.
1 to 2 tbsp Butter or margarine
2 Whole chicken breast split
2 Green onions, chopped
Salt and pepper to taste
1/4 lb Sliced or small whole mushrooms, washed and trimmed
1/3 cup Chicken Broth
Melt butter or margarine in skillet and brown the skin side of chicken. Turn chicken over add onions and saute for 5-10 minutes or until chicken is golden and onions are tender. Season to taste with salt and pepper. Add mushrooms to pan, pour in broth, scrapping any bits that are stuck on the bottom of the skillet. Cover and cook over low heat 20 minutes or until chicken is tender. Remove the chicken, onions and mushrooms to a warm platter. Cook the pan juices over high heat, stirring for a few minutes. Pour over the chicken mixture and serve at once.
Baked Chicken Breasts
Lay chicken breasts on foil pan
Drizzle Oil (vegetable) over both chicken breasts
Sprinkle Season Salt over chicken breasts. Coat it, but don't over do it as it will be too spicy. Coat it enough where you can still see the chicken underneath. Bake in oven for 40mins
(For the side instead of rice. Buy a case of baby potatoes (gold or red) Normally you will get about 12-14 potatoes in a plastic case.Don't peel them. Just wash them.Boil in pot for about 15mins
Then, cut them in half, Lay them out on foil pan, skin side down, potato facing up and drizzle oil over them, then sprinkle the season salt over the potatoes. Bake til they crisp, approx 30mins enjoy!)
French Onion Marinated Chicken Breasts
2 chicken breasts, split with skin on ribs
1 1/2 cups French Onion Dip <http://www.heluvagood.com/WorkArea/linkit.aspx?LinkIdentifier=id&ItemID=366>
Zest and juice of 1 lemon
1 tablespoon Dijon style mustard
1 to 2 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon fresh ground pepper
2 tablespoons chopped fresh Savory or fresh herb of your choice
Wash and dry the chicken breasts; set aside. In a blender combine the French Onion dip, lemon zest and juice, mustard, garlic, olive oil, and pepper. Process until well blended and stir in herbs. Place the chicken in a large zip lock bag; pour in the marinade to coat chicken well. Close bag tightly and place in refrigerator for at least 4 hours or overnight.
For grilling:
Preheat grill, when well heated reduce heat (if gas) to low. Lay the chicken on grill, cover and check frequently to make sure the chicken does not burn. It is important to cook the chicken slowly about 25 to 30 minutes turning once.
For baking:
Preheat oven to 400 degrees. Place the chicken in an oiled baking dish. Reduce heat to 375 degrees and bake for 1 hour. Test for doneness.
Picante Chicken Stew
Submitted by: Tonie McElroy Rated: 4 out of 5 by 7 members Yields: 12 servings
"A hearty stew of chicken, sausage, tomatoes and vegetables that is quickly assembled."
INGREDIENTS:
2 skinless, boneless chicken breast halves, cut into bite size pieces 1 (10 ounce) can diced tomatoes with green chile peppers4 large potatoes, diced 1 (16 ounce) package smoked sausage salt and pepper to taste 1 tablespoon garlic powder water to cover
DIRECTIONS:
1.In a large pot combine the chicken, tomatoes with green chile peppers, potatoes, sausage, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.
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